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Bonjour Bake

PorkChickenGastro-Pub

Time: 2 hours 20 minutes

Yield: 6 servings

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About

Sadly, even though France may be calling your name, your wallet may have other things to talk about. Save your pennies, but still get a taste of the French cuisine you've been longing for with this Bonjour Bake. Bursting with flavor, the savory sausage and juicy chicken join forces, along with sweet carrots, earthy onions and leeks, cannellini beans, and superbly herbed juices, to come together for a delicious stew-like casserole. This dish requires some time, but is an easy slow roaster! Bonjour Bake truly will take you on a Western European adventure that you won't easily forget. Wishing you good food and a good day!

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Ingredients

  • 4 links Italian pork sausages, whole or cut into small pieces
  • 1 pound chicken breasts, boneless and skinless, cut into bite-size pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large onion, chopped
  • 1 medium carrot, chopped
  • 1 leek, green and white parts, chopped
  • 2 small shallots, chopped
  • 4 cloves garlic, minced
  • 1/2 cup white wine, such as sauvignon blanc or pinot grigio
  • 1 (19-ounce) can cannellini beans, drained
  • 1 teaspoon rosemary, dried
  • 1/2 teaspoon Herbes de Provence
  • 1 1/2 cups water
  • 2 tablespoons parsley, roughly chopped, for garnish

Directions

Step 1 -Preheat the oven to 325 degrees F.

Step 2 -In a Dutch oven, add the sausages and cook until they reach an internal temperature of 145 degrees F.

Step 3 -Transfer the sausages to a plate.

Step 4 -In the same Dutch oven, add the chicken pieces, sprinkle them with the salt and the black pepper, and cook until they reach an internal temperature of 165 degrees F.

Step 5 -Transfer the chicken pieces to the plate with the sausages.

Step 6 -In the same Dutch oven, add the onion, the carrot, and the leeks to the sausage and chicken drippings and cook until tender, about 4 minutes.

Step 7 -Add the shallots and the garlic to the vegetable mixture and sauté, for 1 minute.

Step 8 -Add the white wine to the vegetable mixture to deglaze the pot, lightly scraping the bottom of the Dutch oven to loosen the browned bits.

Step 9 -Add the cooked sausage, the cooked chicken, the cannellini beans, the rosemary, the Herbes de Provence, and the water to the vegetable mixture, stir to combine, then bring to a simmer.

Step 10 -Cover the meat-vegetable mixture and bake until the meat is very tender, about 2 hours.

Step 11 -Serve the bake garnished with the parsley.

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